- 1 teaspoon olive oil
- 2 tablespoons finely chopped leeks, white part only
- 1 large shallot, finely chopped
- 1 clove garlic, minced
- 4 mushrooms, finely chopped
- 1 large stalk lemon grass, trimmed and soft bulb finely sliced
- 1 kaffir lime leaf
- ¼ cup dry white wine
- 6 tablespoons fish stock
- 1 cup heavy cream
- ½ pound unsalted butter
- Few sprinkles of cayenne
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (7 servings)
378 calories; 39 grams fat; 24 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 2 grams protein; 116 milligrams cholesterol; 39 milligrams sodium
- Heat oil in nonstick pan. Over low heat, saute leek, shallots, garlic, mushrooms, lemon grass and lime leaf. Cook for a few minutes, stopping before ingredients begin to take on color. Add wine, bring to a boil and reduce by two-thirds. Add fish stock and reduce by two-thirds.
- Add cream, and simmer for 10 minutes; strain sauce. Clean pot or use fresh one. Return strained sauce to pot, and return to heat. Add a tablespoon of butter at a time to lightly boiling sauce, whisking until butter is incorporated. Season with cayenne, and serve over won tons.
- The sauce can be refrigerated and then reheated, covered, in a microwave. Then, whisk well.